• Make-Ahead
• Staff Favorite

Ingredients

1. One 3-pound chicken, neck reserved
2. 3 1/2 quarts water
3. 1 medium unpeeled onion, quartered
4. 2 carrots , scrubbed and cut into 2-inch pieces
5. 2 celery ribs, cut into 2-inch pieces
6. 1 large unpeeled garlic clove, smashed
7. 1 teaspoon whole black peppercorns
8. 3 1/2 quarts water
9. 1 large fresh bay leaf
10. 6 parsley sprigs
11. 2 thyme sprigs
12. Kosher salt
13. 8 ounces thick udon noodles
14. 2 tablespoons vegetable oil
15. 1/2 pound shiitake mushrooms, thinly sliced
16. 1/4 cup finely julienne peeled ginger
17. One 12-ounce block firm silken tofu, cut into 1/2-inch cubes
18. 1 cup kimchee, thinly sliced
19. 2 tablespoons Asian fish sauce
20. 1 teaspoon Asian sesame oil

Directions

1. In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
2. Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
3. In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
4. In a large skillet, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil. Season with salt and simmer for 5 minutes. Add the chicken and simmer until just heated through. Ladle into bowls and serve.